Pan-Fried Plantain and Black Bean Cakes with Avocado Crema
Crispy golden cakes made from mashed black beans and ripe plantains, served with a cool avocado crema for perfect balance. This puerto rican-inspired vegetarian (gluten-free) ready in about 40 minutes layers medium ripe plantains, canned black beans, finely chopped white onion into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium ripe plantains
- 1 cup canned black beans
- 1/4 cup, finely chopped white onion
- 1/4 cup, finely chopped bell pepper
- 1 clove, minced garlic
- 1/2 teaspoon ground cumin
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 ripe avocado
- 1 tablespoon lime juice
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Peel and slice plantains into 1/2-inch thick rounds. In a medium bowl, mash drained black beans until mostly smooth, then add plantain slices, onion, bell pepper, garlic, cumin, salt, and pepper. Mix well, then fold in flour until the mixture holds together.
- Step 2: Heat 1 tablespoon olive oil in a large skillet over medium heat. Form the mixture into 6 patties (about 1/2 inch thick) and place in the skillet. Cook for 4-5 minutes per side, until golden brown and crispy, adding the remaining tablespoon of oil as needed.
- Step 3: While cakes cook, mash avocado with lime juice and 2 tablespoons cilantro until smooth. Season with salt to taste and set aside.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Plantain and Black Bean Cakes with Avocado Crema take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Pan-Fried Plantain and Black Bean Cakes with Avocado Crema?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Pan-Fried Plantain and Black Bean Cakes with Avocado Crema?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Plantain and Black Bean Cakes with Avocado Crema for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Fried Plantain and Black Bean Cakes with Avocado Crema gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
